My Market Kitchen
My Market Kitchen is a TV show on Network 10. The program has been available since 2023. A total of 115 episodes have been broadcast, most recently in September 2024.
Last episode
20:16
20:16My Market Kitchen
Vegetable farmer Catherine Velisha joins Laura in the Market Kitchen to make Charred Corn with Chipotle. Next, Mike creates the perfect Sunday morning breakfast with his take on Posh Baked Beans.
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20:02In the Market Kitchen today, Mike kicks things off with a breakfast staple, Nut Granola. Next, Laura cooks her delicious Asian Fish Cakes.
20:32It's off to the Victorian wine region of Yarra Valley for our first recipe. Laura is joined by Man About Town David Mann and footy legend Dougie Hawkins for her French Toast dish.
21:23Laura is joined in the Market Kitchen by Chef Lillie, who makes the famous Vietnamese recipe Banh Mi. Mike changes the pace by cooking Grilled Raddicchio.
20:44Laura is joined in the Market Kitchen by wine expert Adam Walls, who matches wines to her unusual but delicious Potato Pizza. Laura then makes the healthiest Cherry Ripe Slice you will ever eat.
20:12Laura is joined in the Market Kitchen by vegetable farmer Catherine Velisha as they pickle celery, probably the most underrated pickle. Mike then cooks a beautiful vegetarian dish, Fried Tofu with Bang Bang Sauce, an ideal mid-week meal. To wrap the show, Laura makes and shares her popular Sausage Rolls.
20:24Laura cooks a show-stopping entertaining dish, Fried Prawn Tacos, with Mike assisting with the guacamole. Next, Laura makes an Aussie treat Craisin Rocky Road. To wrap this episode, Laura prepares a simple Salt and Pepper Squid dish, perfect for when friends come around.
19:30Mike starts with a recipe he learned in London, Salt Baked Bream. Laura follows with Asian-inspired Satay Chicken Wing Skewers. Mike then returns with his rich and decadent Banoffee Pie Sundae.
21:15Mike cooks his 15 minute Jalapeno Glazed Chicken Ribs for Laura. Then he treats Bill, the market manager, to a super indulgent Chocolate Tres Leches. To wrap up the show, Mike is joined by wine expert Adam Walls, who perfectly pairs wine with a delectable cheeseboard.
20:18Laura's $20 Feed a Family challenge features her quick and delicious Spanakopita dish. Mike is then joined in the Market Kitchen by farmer Catherine Velisha for an Asian-influenced dish, Aged Kingfish with Spring Onion Dressing. To wrap this episode, Mike makes a classic French dish, Ratatouille.
19:51Mike kicks off the show with an English classic, Bangers and Mash. Next Laura makes a waistline-friendly Orange and Polenta Cake. To close the show, Mike is joined by John the Fruiterer to make another English classic Tuna Melt.
20:03Laura starts the show with her Asian-inspired Pork & Prawn Dumplings, followed by market trader Masa, who demonstrates his one-handed chopstick trick.
20:47Mike kicks off the show with his Breakfast Pot, one of the simplest breakfast recipes you'll ever make. Laura is then joined in the Market Kitchen by Chef Kinsan, who makes Japanese Fried Chicken, Karaage.
24:13Mike shops for ingredients for his next French dish, Croque Madame, then prepares a Caribbean favourite, Caribbean Oxtail Curry. Laura wraps up the show with the perfect school lunchbox treat, Zucchini & Ricotta Muffins.
20:34Mike starts the show making Burrata with Mix-A-Mato Sugo Salad. Is it a salad or a starter? Wine expert Adam Walls provides wine matching tips before Laura makes her flavour-packed Grilled Radicchio & Cranberry Salad. Mike wraps up with his take on the popular English dessert, Sticky Date Pudding.
19:43Mike heads to the egg man, Apostle, for farm-fresh eggs to make his breakfast recipe, Baked Eggs. Laura then cooks Asian with Lemongrass Chicken Skewers. To round off the show, Mike prepares his secret recipe, Buttermilk Fried Chicken.
20:19Laura starts the show with award-winning chef Mark Normoyle, who makes the Japanese dish Takoyaki. Staying in the Market Kitchen, Laura then prepares a 'grown-up' Qukes and Gin Cake. To round off the show, Mike visits John the Fruiterer to get fresh pumpkin for his Spiced Pumpkin Soup.
21:47Mike is joined by top pastry chef Darren Purchase, who demonstrates how to cook the perfect Basque Burnt Cheesecake.
20:20In this fun-filled episode, Mike is joined in the Market Kitchen by third-generation farmer Catherine Velisha to cook a delicious Cannon of Lamb. Next, Laura makes a decadent, once-in-a-blue-moon Spag Bol Toastie.
19:24Laura is joined in the Market Kitchen by Italian cheesemaker Giorgio Linguanti. First, Laura helps Giorgio with his handmade Burrata, then she makes the perfect accompaniment.